What's it like? Our bone-in lamb shoulder is Red Tractor, which means the food you buy from us, has been responsibly sourced, safely produced and comes from crops and animals that have been well cared for – so it's good for you and British farmers.

• Red Tractor Approved
• Supporting the British Farmers
• Pack includes 1x 1 kilo Bone in Shoulder

Why not try:

• Slow-Roasted Herb-Crusted Lamb Shoulder: Rub the bone-in lamb shoulder with a mixture of minced garlic, chopped fresh herbs (such as rosemary, thyme, and parsley), salt, and pepper. Let it marinate for a few hours or overnight. Roast the shoulder in the oven at a low temperature for several hours until the meat is tender and the skin is crispy. Serve the succulent lamb shoulder with roasted root vegetables and a side of mint sauce.
• Greek-style Lemon Roasted Lamb Shoulder: Season the bone-in lamb shoulder with salt, pepper, dried oregano, and grated lemon zest. Place it in a roasting pan and add sliced onions, garlic cloves, lemon juice, and chicken broth. Roast in the oven until the lamb falls off the bone and is nicely browned. Serve the flavorful Greek-style lamb shoulder with lemon-roasted potatoes and a Greek salad.
• Moroccan Spiced Braised Lamb Shoulder: Rub the bone-in lamb shoulder with a blend of Moroccan spices like cumin, coriander, paprika, cinnamon, and ginger. Sear it in a Dutch oven until browned. Add diced onions, garlic, diced tomatoes, dried apricots, and a splash of broth. Cover and braise in the oven until the meat is tender. Serve the fragrant Moroccan-spiced lamb shoulder with couscous or fluffy basmati rice.
• Smoked Barbecue Lamb Shoulder: Season the bone-in lamb shoulder with a dry rub mixture of paprika, brown sugar, cumin, garlic powder, and chilli powder. Smoke the shoulder in a smoker or grill using indirect heat until tender and infused with smoky flavours. Finish it off by brushing with your favourite barbecue sauce and grill for a few more minutes. Serve the mouthwatering smoked barbecue lamb shoulder with coleslaw and cornbread.
• Red Wine Braised Lamb Shoulder: Season the bone-in lamb shoulder with salt, pepper, and dried herbs like thyme and rosemary. Sear it in a Dutch oven until browned on all sides. Remove the shoulder, and sauté diced onions, carrots, and celery until softened. Return the shoulder to the pot, add red wine, beef broth, and a bay leaf. Cover and braise in the oven until the meat is fork-tender. Serve the flavorful lamb shoulder with mashed potatoes and roasted vegetables.